Wash and chop the vegetables and the
Cut the pork tenderloin in thin slices,
spread the slices with crushed garlic, parsley and set aside.
Put the extra virgin olive oil in a
large pot, stir-fry the carrot, onion and the celery.
After 2 minutes, add the leek, stir-fry
for another minute and then add the stock.
Afterwards, add the potatoes and
sprinkle with pepper to taste.
Leave everything to simmer on a low heat
for 15-20 minutes.
Half way through this time, add the
slices of pork tenderloin.
Serve hot, with finely chopped parsley
sprinkled on top.